Posts Tagged With: Stuffed Peppers Recipe

Spicy Stuffed Peppers

Here is the recipe that I mentioned yesterday: Spicy Stuffed Peppers!

Paleo Gluten-Free Stuffed Bell Peppers

I wanted something inexpensive, simple, and tasty that could be a one-dish oven meal and these peppers did not disappoint. The subtle kick from a sriracha-laced glaze and crushed red pepper-spiked filling gave these peppers a dose of flavor. Shredded raw cauliflower takes the place of rice and cheese, while sneaking in extra nutrients. Nobody would ever guess that cauliflower is inside!

RECIPE

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Spicy Stuffed Peppers

This recipe is gluten-free, dairy-free, soy-free, and paleo-friendly.

Ingredients

  • 6 bell peppers (any color, I used half green and half red)
  • 1 lb. 93% lean ground beef
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 15 oz. can fire-roasted diced tomatoes, drained (I like Muir Glen)
  • 1 teaspoon salt
  • 1 teaspoon red pepper flakes
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon dried basil
  • 1 1/2 cups cauliflower, shredded (see note below)
  • 1 8 oz. can tomato sauce
  • 1 teaspoon sriracha hot sauce
  • 1/2 teaspoon worcestershire sauce*

Directions

  1. Preheat oven to 350 degrees.
  2. Cut tops off bell peppers, discarding membranes and seeds. Place peppers cut-side up in a 11″ x 7″ baking dish. Save tops for another use.
  3. In a large skillet, brown ground beef and onions over medium heat until meat is cooked throughout and no longer pink, about 5-8 minutes. Add garlic, cook 1 minute until fragrant. Add diced tomatoes through shredded cauliflower, stirring until combined and most of liquid is evaporated, about 1 minute. Turn off heat.
  4. Fill prepared peppers with ground beef mixture.
  5. In a small bowl, combine tomato sauce, sriracha, and worcestershire. Spread tomato sauce mixture over the tops of the peppers, completely covering the beef filling.
  6. Bake uncovered, in a 350 degree oven, for 1 hour.

Serves 6.

Notes:

*Lea & Perrins Worcestershire Sauce is gluten-free and was reformulated a few years ago to also be soy-free, but check label if soy is a concern to you, or simply omit.

I use 93% lean ground beef so there is little fat leftover in the skillet. If you find that you have a lot of grease after browning, feel free to drain it before adding the garlic and other ingredients.

How to Shred Cauliflower: Wash and cut cauliflower into small chunks. Attach the shredding disc and stem to your food processor. Drop cauliflower chunks into food processor shoot, pressing down with the tamper. Alternatively, you could also use a cheese grater held over a large bowl. I prefer the food processor because it shreds in perfect small pieces quick and easy. You want the cauliflower to look something like this.

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Gluten-Free Peppers

Step 3: Fill Prepared Peppers with Beef Mixture

Healthy Stuffed Bell Peppers

Step 4: Top with Sriracha-Tomato Sauce

My beautiful friend Dana inspired this recipe, when she recently mentioned that she wanted to make stuffed peppers. Her family has gluten, soy, and dairy restrictions, which is why I wanted to make something that fit that profile. Coupling that with recent concerns of arsenic in rice products, some are also limiting their consumption of rice, while others omit it for the Paleo diet. I decided that cauliflower was a good, healthy substitute to alleviate concerns from all of the above.

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